I’m Marriam Essa-Sayed, a proudly South African Muslim.
“Foodeva Marsay” is my ‘Lifestyle Blog’, with which I “Aspire to Inspire” for the pleasure of my Creator above. A simple to understand blog which entails a fusion of my many passions in life.
You will find “Foodeva Marsay” dotted with my inspiring recipes , as well as some of my Travels, Reviews and Photography.
I look forward to, and appreciate, any feedback. I can be reached on the contact details provided or via the social media link ups to me.
When I first tried this version of Rice, in Istanbul, Turkey then again in Bahrain and Abu Dhabi, I was blown away!!!
It somehow made me reminisce about my childhood, when my mum would coax us to eat a meal, and added some butter to the rice (Yeah I was a Fussy Eater back then, and somewhat, still am🙊🙈)
Rice Pilaf, as it is usually called, is very similar to the Indian dish – Pilau.
The general cooking method has been adopted with this dish, the Indian version has more spices, meat and vegetables added, water is added and the dish is allowed to simmer/bake until the rice and meat has been cooked through.
With this Middle Eastern version, it is a simple rice dish, with added Vermicelli and Butter 😍
The same techinque is adopted here, the Vermicelli is cooked, in butter, until browned, followed by the rice and water.
It is such an easy side dish to prepare, and goes perfectly with any Curry or Grills👌.
Here is my recipe for you to try out. Looking forward to your comments below.
Happy Cooking and ENJOY
💕 Foodeva Marsay 💕
Vermicelli and Butter Rice Pilaf (Foodeva Marsay)
1 Cup Long grain, White Rice
1/4 Cup Vemercelli
4 Tablespoons Butter
1/4 teaspoon Salt (Or to taste)
1 and 1/2 Cups Boiling Water
1 small Piece of Cinnamon Stick (optional)
2 Cardamom (Elachie) Pods (optional)
~Wash and rinse the rice, rubbing it between the fingers, to remove excess starch; until water runs clear.
~Soak the rice for 10 mins, by topping and just covering with hot water.
~Break/Crush the Vermicelli into tiny bits, to almost the same size as the rice grains.
~Melt the Butter in a deep Pot/Pan, on a Medium heat stove plate and add the vermicelli.
~Vermicelli needs to be a golden brown colour, ensure you stir frequently to avoid burning it.(3-4 minutes)
~Once browned, add the soaked rice, which must be strained of excess water.
~Stir through for 1-2 minutes, add in the Cinnamon Stick and Cardamom Pod, If Using.
~now add the water,season with salt, stir and bring to the boil once, then immediately turn down the stove plate to the lowest temperature.
~Close the Pan/Pot with a lid, and let simmer for 15-20 minutes, until all the liquid has been absorbed.
**for a more softer rice, add a tad bit more water after the 20 minutes, and cook until desired texture of rice is achieved.
~Fluff up the, Now ready, Vermicelli and Butter Rice Pilaf, and serve with your favourite Grills or Curries